Print

Moist Honey Bran Muffins with Buttermilk

Close-up of three freshly baked honey bran muffins stacked on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these wholesome, high fiber bran muffins sweetened naturally with honey. They stay moist thanks to buttermilk and are perfect for a quick breakfast on the go.

Ingredients

Scale
  • 1 1/2 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup melted unsalted butter
  • 1 large egg
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the buttermilk, honey, melted butter, and egg until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the raisins, if you are using them.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for later meal prep.

Notes

  • For extra tenderness, you can substitute plain yogurt for the buttermilk, thinning it slightly with a tablespoon of milk if necessary.
  • These muffins freeze well. Wrap cooled muffins individually in plastic wrap before placing them in a freezer bag for up to three months.
  • If you prefer a less sweet muffin, reduce the honey to 1/3 cup.

Nutrition

Find it online: https://afripaket.com/honey-bran-muffins-recipe/